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Small Batch, Grand Flavor • Est. 1995

Recipes

Spring Spaghetti with Dukkah Creme Fraiche

Spring Spaghetti with Dukkah Creme Fraiche

Plan ahead to create this spectacular Spring Spaghetti, because it is worth the wait! The crème fraîche takes a day and a half to culture, so patience is required, but whether you make it for yourself, make it for Mother's Day or just make it for fun, once you do, it will become a decadent staple. Dukkah is an Egyptian spice blend with marjoram and thyme mixed with lightly toasted cumin and coriander. The spices are combined with chopped hazelnuts. The complex flavors and texture infuse the crème fraîche and perfectly complement the spaghetti and spring vegetables. Once you have the crème fraîche, this pasta is fast and easy to make and full of seasonal flavor!

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Cooling Green Tea Punch

Cooling Green Tea Punch

Get ready for warm weather with this Cooling Green Tea Punch! We like to keep iced tea on hand all summer long, and this combination of green and herbal makes a wonderful cocktail base. The Rwandan Green is mild, while the peppermint is mellow and cooling. White rum, nutmeg and lime lend Caribbean flourish to make your cocktail hour feel as good as a beach vacation.

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Jerk Scallop & Mango Ceviche

Jerk Scallop & Mango Ceviche

The fresh flavors are incredible in this Jerk Scallop & Mango Ceviche It is easy to make, and this party-sized batch will be a welcome addition to your next gathering as an appetizer or side dish. Citrus and mango are the perfect complement to the scallops, and our Jerk Seasoning brings Caribbean spicing to the mix. It has allspice, thyme, ginger and a friendly amount of habanero. The sweet mango and creamy avocado meld with the scallops, contrasted with a crunch of onion and bell pepper for the perfect bite. Cilantro and chive give additional pops of flavor in this sunny dish.

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Lavender Dulce de Leche Stuffed Crepes

Lavender Dulce de Leche Stuffed Crepes

We love an excuse to eat dessert any time of day. These decadent crepes are bursting with spring flavors, and look amazing on a brunch buffet. Each crepe is stuffed full of Lavender Dulce de Leche. French Lavender is bright, floral and woodsy; it's best with assertive flavors. To complement it, we spiked the batter with Moroccan Meyer Lemon Paste, and ran it through a blender. You can do this the night before for a breezy morning. Tastes like spring is here!

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Asian Tea Rubbed Brisket

Asian Tea Rubbed Brisket

This slow cooked brisket takes all day, but requires little more than patience to turn out a delicious meal with plenty left-over. Instead of traditional Texas-style seasonings, we prepped the brisket with a coating of mustard and our Asian Tea Rub, which is smoky and sweet with hints of orange and ginger. The smells coming from the oven will tempt you to peek and rush to the finish, but don't! The results will be worth the wait.

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Lavender Dulce De Leche

Lavender Dulce De Leche

If you've never had dulce de leche you're in for a treat. Making this is as easy as boiling water, but it does require patience. The process takes three hours of monitored boiling followed by an overnight wait but the results are worth it. The texture of dulce de leche is velvety smooth and not as tacky as caramel, but with and equally rich flavor. The French Lavender shines and is brightened with the salty crunch from the Fleur de Sel. Swirl some into your lattes, dollop on desserts or ice cream, and even go savory on glazed ham. Or just eat it on bread as shown here. It's all good.

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Jerk Turkey with Pineapple Salsa

Jerk Turkey with Pineapple Salsa

Today, we're going big! Every year at Thanksgiving, I ponder why we don't cook turkey at other times of year and vow to do so. And then I don't. Until now. With more time to cook at home, we're finally getting around to all those great recipe inspirations. This one takes turkey in a whole new direction with our Jerk Seasoning, and leaves you with plenty of leftovers. Dry-brining the turkey overnight infuses flavors of ginger, allspice and thyme deep into the meat with just enough heat from the habanero to make it interesting... Spatchcock the turkey for fast, even cooking and enjoy!Serve the turkey with black beans, coconut rice and a big dollop of Jerk Pineapple Salsa! You can make this bright and flavorful salsa with items fresh from the refrigerator or quickly char the pineapple and peppers on a very hot grill first to sear the edges. Be sure not to overcook! Get the pieces on and off the grill in just a couple of minutes to cook the outside but preserve the fresh texture and flavor.

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Fresh Asparagus Soup

Fresh Asparagus Soup

Simple and rustic, this is my go-to asparagus soup. Every spring, I bring home 2 or 3 pounds of fresh spears to make a big batch. The preparation is quick and you'll have a hearty and healthy pot of soup on the table in under an hour. Close tending is needed to make sure the asparagus doesn't get overcooked, but the reward is a bright and true flavor that can be complimented by many different seasonings. Our Cascade Mushroom Mix is my secret ingredient for the base, and a combination of Herbes de Provence and Bay Leaf & Black Pepper Meyer Lemon Paste puts it over the top. If you don't have these seasonings on hand, there are lots of other options! Read below the recipe for suggestions.

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Golden Turmeric Granola with Dried Berries

Golden Turmeric Granola with Dried Berries

Start your day with this powerhouse of nutrition and flavor. We've infused coconut oil with Turmeric and Star Anise to turn everyday granola into a beautiful ambrosia with whole Indian Coriander Seed seeds and tart dried fruit. There are no limits to what you can do with this fancy cereal! Use our Golden Turmeric Granola as a base for dessert crusts or energy bars and enjoy every bite. It really is about more than just the looks! The unexpected flavor of Indian coriander is delightful and the little pops of chopped dried tart cherries are so welcome! If you don't have any dried tart cherries, you can substitute dried blueberries, or chopped dried cranberries for the same flavor.

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